Raspberry and Redcurrant Jelly Jam

Prep Time: 0:15
Cook Time: 0:15
Makes: 2

Ingredients / Shopping List

350g raspberries
150g redcurrants
500g preserving sugar
200ml water
1 lemon

Prep to Cook:  Jam pan or pressure cooker pan, long handles spoon,2  plates, weighing scales, measuring jug, jam jars and lids, deep bowl, jelly bag, spatula, sugar thermometer

Prep:   Check the jam jars have been washed in the dish washer 

Place then jars in the oven on a tray at 100⁰C
Put the water and juice from half the lemon in the pan with the sugar
Gradually heat it and check that the sugar is dissolving
Add the raspberries and the redcurrants (with their stalks)
Gradually bring up to the boil
Keep the heat high and the boil will rise and become a rolling boil
Allow the rolling boil to be maintained until the temperature is 105⁰C
If you do not have a thermometer allow 12 minutes boil and turn off the hob
Take a teaspoon of the jam and put it on a cold plate
Leave for 3 minutes to cool
Check the sample has set enough to wrinkle when touched.
If the sample remains runny re-boil for a further 3-4 minutes
Fasten the jelly bag over a deep bowl
Pour the jam into the jelly bag and allow it to drip through.
Remove the jelly bag with all the seeds and stalks and throw away.
Pour the jelly jam into the jars, put lids on and allow time to cool and set
Label and date the jam
Check it out!

This is a small recipe but it still requires a big pan.  A rolling boil is one that rises up the pan and rolls into the centre.  Take care!  jam is very hot as it cooks.

Recipe Science

Cooks Know How:   Making jam is science in action.  The fruit provides the colour and the flavour.  It is best when there are some slightly underipe and ripe fruits. The pectin and acid levels in the fruit are critical to the making of a good set jam as is the amount of sugar.  Preserving sugar is sold in most supermarkets, especially in the autumn when seasonal fruits need to be preserved.  Preserving sugar contains pectin to help set the jam, and has a large crystal that gives clarity to the jelly jam.  Boiling cooks the fruits to make them tender and drives off excess water until the right percentage of sugar is achieved.  The aim is for 65% sugar solution.  At this percentage the temperature of the boil reaches 105⁰C.

Jam jars must be clean and dry. Pour the jelly jam into the jars carefully.  Label and date the jam.  Store jars in a dry place.